Portobello Mushroom Dogs
Thick strips of portobello marinated in balsamic and tamari, grilled and tucked into buns with whatever toppings summer calls for.
Overview
Ingredients
Equipment
- Grill
- Small bowl
- Tongs
Method
Clean the mushrooms
Clean the portobello mushrooms and remove the stems.
Slice
Slice the mushrooms into thick strips suitable for hot dog buns.
Marinate
Toss with olive oil, balsamic vinegar, tamari, salt, and pepper.
Let them sit
Let them sit briefly while the grill heats.
Grill
Grill until tender and browned, turning as needed.
Toast the buns
Toast the buns lightly if desired.
Assemble
Tuck the grilled mushroom pieces into the buns.
Load the toppings
Add mustard, pickles, onions, sauerkraut, or whatever toppings you like.
Tips
Nutrition
Storage
Frequently asked
Can I cook these indoors?+
Yes — a grill pan or cast-iron skillet over medium-high heat works well.
What if I can't find large portobellos?+
Smaller caps work too; slice them thicker and grill for a little less time so they don't dry out.
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